By Special Request

Smoked Shrimp Recipe
(Sincerely easy, just a little time-consuming)

Equipment You Need:
Wire Cake Resting Racks
2 Medium-Sized Disposable Aluminum Pans
Tongs
Mixing Bowl

Ingredients You Need:
1 Bottle of Red Wine
½ Cup of Pesto
¼ Cup of Lemon Juice
1-2 lbs of Uncooked, De-veined, De-shelled Shrimp
2 tsp Salt
½ tsp of Ground Pepper
1 Bag of Hickory Chips
Fresh Basil
Fresh Thyme
Fresh Rosemary

How To Do It:
1. In one of the large aluminum tins, cover the bottom with hickory chips and half of the fresh herbs. Next, cover all of the wood and herbs with water and let them soak for around 30 minutes. (Soaking the wood and herbs will prevent them from burning while you are smoking them.)
2. Clean and prepare the shrimp if they aren’t already. If frozen shrimp is all that you have available, place the frozen shrimp in a large pot and run cold water over them until they are thawed.
3. In a mixing bowl, add the shrimp, lemon juice, salt and pepper, the rest of the herbs, all of the pesto, and enough red wine to cover it all. Combine until it looks like one liquid and all the shrimp are covered. Let marinate for 30 minutes.
4. Drain the the water from woods chips and herbs, and place the tin on 2 burners with the wire racks on top of it. (It will look like a sandwich with on aluminum tin as the bottom, then the wire racks sticking out, and finally the second tin as the cover.)
5. Place the shrimp on the wire racks in a single layer in any position. (If you want them to be fancy and sit up on a plate for presentation, cook them sitting up.)
6. Turn the burners on medium-low heat. (Turn your vent fan on. There won’t be too much smoke, but just for prevention sake.) Do not place the cover on top of the shrimp until you see the smoke and steam coming up. Once you see that smoke is being created cover the shrimp with the top aluminum pan.
7. ***Cooking Process*** Once the smoke is circulating within the pan it should only take about 2-3 minutes. (You don’t need to flip the shrimp at all because the smoke is going all around them.) Take the shrimp off when they are no longer opaque. If you wait for the shrimp to turn paper white and they are super-firm, then you have over-cooked them. You want the shrimp to be firm in texture with a little bounce to them.
8. Once they are cooked, plate and enjoy. For added beautification, paint the bottom of whatever platter with extra pesto before placing the shrimp. You can serve them cold, hot, or room temperature.